Beef Heart Research Articles

Nutrient Analysis of Raw United States Beef Offal Items.

Nutrient composition of beef offal was evaluated to expand availability of nutrient data for the following beef items: beef heart, liver, kidney, tongue, honeycomb tripe, oxtail, marrow bones, testicles, and blood. These items are consumed both domestically and internationally, with significant regional variations that can be contributed to unique cultural meals and dietary patterns. Standardized procedures were used to dissect and homogenize beef offal samples. Nutrient analysis occurred at United States Department of Agriculture Agricultural Research Service-approved laboratories using validated methods and standards. Each of the offal items in the study qualified for at least one "Good Source" or "Excellent Source" nutrient labeling claim as defined by the United States Food and Drug Administration, based on composition of the separable lean component. This study provides analytically derived nutrient information for U.S. beef offal items. The results reflect that these products could be beneficial in providing essential nutrients as a component of a healthy diet.

Modelling and numerical methods for identifying low-level adulteration in ground beef using near-infrared hyperspectral imaging (NIR-HSI)

Owing to the inherent characteristics of ground beef, adulteration presents a substantial risk for suppliers and consumers alike. This study developed a robust and novel method for identifying replacement fraud in ground beef with beef liver, beef heart, and pork using Near Infrared-Hyperspectral Imaging (NIR-HSI) coupled with chemometric and other statistical methods. More specifically, NIR-HSI provided an efficient and accurate means of identifying each type of adulteration using the classification model Genetic Algorithm (GA) - Backpropagation Artificial Neural Network (BPANN), showing perfect sensitivity and specificity (a value of 1.00) for the calibration and the validation sets for all types of adulteration. As an alternative to chemometric analysis, Hyperspectral Imaging-Root Mean Square (HSI-RMS) value, based on the RMScut-off calculation, was determined to discriminate types of adulterations without the need of resource-intensive modelling. This HSI-RMS approach provides a simple-to-use method that avoids the complexity of HSI data processing and aims to directly understand the similarity between different spectra of one sample in the pixel level. Different types of adulteration show noticeable differences reflected in the HSI-RMS value (varying from 55 to 1439), which demonstrate the potential of HSI-RMS concept as a novel and valuable alternative for assessing the HSI data and facilitating the identification of adulterants.

Inclusion of Beef Heart in Ground Beef Patties Alters Quality Characteristics and Consumer Acceptability as Assessed by the Application of Electronic Nose and Tongue Technology.

Consumer purchasing of beef is often driven by the trinity of flavor, palatability, and convenience. Currently, beef patties in the United States are manufactured with fat and lean trimmings derived from skeletal muscles. A reduction in total beef supply may require the use of animal by-product utilization such as variety meats to achieve patty formulations. The current study aimed to assess textural, color, and flavor characteristics in addition to volatile compounds through electronic technology, e-nose and e-tongue, of ground beef patties formulated with beef heart. Ground beef patties were manufactured with 0%, 6%, 12%, or 18% beef heart, with the remainder of the meat block being shoulder clod-derived ground beef. Patties (n = 65/batch/treatment) within each batch (n = 3) with each treatment were randomly allocated to cooked color (n = 17/batch/treatment), Allo-Kramer shear force (AKSF; n = 17/batch/treatment), texture profile analysis (TPA; n = 6/batch/treatment), cooking loss (n = 17/batch/treatment), consumer panel (n = 3/batch/treatment), e-nose (n = 1/batch/treatment), and e-tongue (n = 1/batch/treatment) analysis groups. Patties containing beef heart did not require additional cooking time (p = 0.1325) nor exhibit greater cooking loss (p = 0.0803). Additionally, inclusion rates of beef heart increased hardness (p = 0.0030) and chewiness values (p = 0.0316) in TPA, were internally redder (p = 0.0001), and reduced overall liking by consumer panelists (p = 0.0367). Lastly, patties containing beef heart exhibited greater red-to-brown (p = 0.0003) and hue angle (p = 0.0001) values than control patties. The results suggest that beef heart inclusion does alter ground beef quality characteristics and consumer acceptability.

Oleogels as a Promising Alternative to Animal Fat in Saturated Fat-Reduced Meat Products: A Review.

The surge in chronic diseases is closely linked to heightened levels of saturated and trans fatty acids in processed foods, particularly meat products. Addressing this concern, various strategies have been employed to alleviate the impact of these detrimental fats. Among these, oleogels have emerged as a novel and promising approach in the food industry. As restructured fat systems, oleogels offer a unique opportunity to enhance the nutritional profile of meat products while providing distinct health and environmental advantages. This comprehensive review explores the transformative role of oleogels as innovative substitutes for traditional animal fats in a variety of meat products. Utilizing materials such as hydroxypropyl methylcellulose (HPMC), sterols, beeswax, γ-oryzanol, β-sitosterol, and others, oleogels have been investigated in diverse studies. The examination encompasses their impact on the textural, nutritional, and oxidative dimensions of meat patties, pork patties, pork liver pâtés, beef heart patties, and meat batters. An in-depth exploration is undertaken into the influence of various elements, including the type of oil, gelling agents, and processing methods, on the stability and physicochemical attributes of oleogels. Additionally, the paper scrutinizes the potential effects of oleogels on sensory attributes, texture, and the shelf life of meat products. In conclusion, this collective body of research emphasizes the versatility and efficacy of oleogels as viable replacements for traditional animal fats across a spectrum of meat products. The documented improvements in nutritional quality, oxidative stability, and sensory attributes pave the way for the development of healthier and more sustainable formulations in the meat industry.

Nutritive, chemical and technological properties of liver pate formulated with beef offal, sheep tail fat and licorice and ginger root

In the present study, incorporation of sheep tail fat, beef heart, kidneys, and herbal ingredients (grounded licorice and ginger root, pumpkin, carrots, and onions) into liver pate formulations was investigated. Four types of liver pate were prepared: control sample containing only liver and butter; experimental sample S1 - pate with sheep tail fat (5%), ground dried licorice root (1%) and ginger (2%); experimental sample S2 - pate with sheep tail fat (8%), ground dried licorice root (2%) and ginger (3%); experimental sample S3 - pate with sheep tail fat (10%), ground dried licorice root (3%) and ginger (4%). Inclusion of the above-mentioned ingredients in the pate recipe did not cause significant changes in the mass fraction of table salt and protein (P > 0.05) and, conversely, significantly increased the moisture content, carbohydrates, fat and be-ta-carotene in the test sample (P < 0.05). In the experimental samples, the number of amino acids decreased with the exception of arginine. Among the experimental samples, the highest content of amino acids (18 g / 100 g) and essential amino acids (8.89 g/ 100 g) was detected in S1. The results of determining the fatty acid composition showed significant changes in the composition of experimental samples com-pared with the control. The total content of saturated acids in the experimental samples decreased while the content of polyunsaturated and monounsaturated fatty acids increased (P ˂ 0.05). Textural characteristics, such as hardness, cohesiveness and adhe-siveness in the test sample have changed significantly (P < 0.05). However, the elasticity (springiness) and stickiness of the paste mass were almost the same for the control and experi-mental samples. The introduction of the above-mentioned ingredients in the experimental sam-ples increased the pH and water-binding capacity) values, which suggests an increase in juici-ness. The conducted studies have confirmed the prospects for improving the chemical compo-sition without deterioration of the consistency and structure of the finished product.

Assessment of pesticide residues in beef feed and meat in Bangladesh: A safety issues

The use of pesticides in agricultural sectors is rising due to the growing demand for food in the world, but the presence of pesticide residues in agricultural commodities has become a major health concern for consumers and is associated with problems of food safety. Pesticides in meats and milk were derived from feeds. The present study was conducted to find the pesticide residue in cattle feed ingredients, commercial beef cattle feed and meat of beef cattle. Commercial beef cattle feed, Heart, kidney, liver, lung and muscle samples of beef cattle were collected from four district of Bangladesh were analyzed by GC-MS (Gas chromatography–mass spectrometry) for organochlorine and organophosphorus pesticide residue. There were no organoclhorine and organophosphorus pesticide residues in collected raw materials and commercial beef feed except Saudia and Fresh feed. In case of commercial beef feed. Aldrin was found in Saudia feed and Fresh feed at the level of 77 and 336 µg/kg, respectively. The results indicate that the concentration of aldrin in commercial beef cattle feed named Saudia and Fresh feed were above maximum residue limit (MRL) values (20 µg/kg) set by WHO/FAO. Contaminants existed at different levels in cattle feed of Bangladesh.

The comparison of growth, survival rate and behavior of Oscar fish (Astronauts ocellatus) fries fed by Artemia urmiana, earthworm and beef heart supplemented diets

The comparison of growth, survival rate and behavior of Oscar fish (Astronauts ocellatus) fries fed by Artemia urmiana, earthworm and beef heart supplemented diets

Использование пищевых субпродуктов и немясного ингредиента в технологии производства рубленых мясосодержащих полуфабрикатов

Aim. Expanding the range of chopped semi-finished products of high degree of readiness with increased biological value and reduced fat content in the middle price segment of the consumer market. Materials and Methods. Raw materials were used: beef, chilled categories (GOST 34120-2017), pork, semi-fat and fatty (GOST 31476-2012), beef liver and beef heart (GOST 32244-2013), Persian lentils (TU10.61.32-003-99621687-2017), onion (GOST 34306-2017), salt (GOST R 51574-2018), ground black pepper (GOST 29050-91). The development and research of control and experimental samples were carried out according to generally accepted methods in accordance with regulatory and technical documentation. Sampling and organoleptic research methods in accordance with the requirements of GOST 7269-2015. The determination of organoleptic parameters was carried out according to the requirements of GOST 9959-2015. The mass fraction of fat was determined according to GOST 23042-2015, the mass fraction of protein – according to GOST 25011-2017, amino acid composition – according to GOST 34132-2017. The moisture content was determined according to GOST 9793-2016. Results. The formulation and technological scheme of the chopped meat-containing semi-finished product of a high degree of readiness have been developed. Conclusion. The created product expands the range of chopped semi-finished products of high degree of readiness with increased biological value and reduced fat content.

Physicochemical Parameters of Raw Pet Food and Dehydrated Pet Treats Developed from Beef Processing Co-Products.

Simple SummaryPet food and treat industries are rapidly growing and are important consumers of protein co-products from the human meat processing industry. Unfortunately, there are some co-products such as liver that can be difficult to handle due to the fact it liquifies when ground. This research attempts to address this issue through the use of protein structure forming food technology (hydrocolloids). These technologies may help produce pet foods and treats with higher acceptability, while allow for upcycling of highly nutritious protein co-products. Additions of one such technology (sodium alginate and encapsulated calcium lactate) demonstrated that inclusions of liver could be increased when used in raw pet foods and dehydrated pet treats without negatively impacting chemical attributes that may adversely impact consumer acceptance.Pet humanization and premiumization of pet foods have led to significant changes in the co-product market, as pet food companies are looking for more profitable protein sources for their products. Co-products such as beef liver (BL) and beef heart (BH) can be combined to generate restructured pet foods rich in vitamins and nutrients. Sodium alginate and encapsulated calcium lactate (ALGIN) can improve the acceptability of meat pieces by transforming them into a singular shape. The objective of this experiment was to assess the physiochemical parameters of co-products for utilization in raw pet foods and restructured pet treats generated from BL and BH by using ALGIN as a structure-forming agent. Results demonstrated increased cooking loss as ALGIN inclusion decreased, but cooking loss decreased as BL proportions increased (p = 0.0056). Expressible moisture of raw pet food decreased as ALGIN inclusion increased, but more moisture was released from treats when BL proportions increased (p < 0.0001). Increasing ALGIN and BH led to increased water activity of cooked treats (p < 0.0001). Thus, we suggest that BL and BH combinations with ALGIN inclusion produces a viable platform for higher inclusions of co-products in pet treats. Additionally, these ingredients improved the finished product quality characteristics of raw pet foods.

Cardiac Heart Rate Dependence on Mitochondrial Deuterium 2H Content

Mitochondrial cardiac ATP production efficiency in beef hearts has been known to decrease with increasing systemic deuterium 2H levels since the 1980’s. Recently ketogenic diets which are known to decrease deuterium levels in humans were found to decrease both the resting and exercise heart rates in a volunteer. Furthermore, resting heart rates were found to systematically vary with the deuterium content from the previous meal consumed by six volunteers. A cardiac model is proposed showing extreme sensitivity of heart rate on the deuterium loading of the ATP synthase nanomotors. A predicted increase in heart rate by 28% is expected with a 5% decrease in ATP production. This finding strongly suggests that high deuterium levels in the fatty acids contribute to the diastolic dysfunction in heart failure not already attributed to direct structural damage, i.e., heart failure with preserved ejection fraction.

107 Quality Parameters of Pet Treats Generated from Beef Processing Co-products

Abstract By-products such as beef liver (BL) and beef heart (BH), while rich in protein, vitamins, and minerals, can be difficult products for incorporation into mixtures. Sodium alginate (SA) and calcium lactate (CL) can be used to improve structure of protein sources. The objective was to determine the quality of restructured BL and BH pet treats using ALGIN as a structure forming agent. Quality parameters assessed were pH, expressible moisture, cooking loss, and water activity of raw and dehydrated pet treats. After grinding, BL and BH, were mixed: 25%BL:75%BH, 50%BL:50%BH, and 75%BL:25%BH. The 3 BL:BH combinations were mixed with 2 dosages of ALGIN (0.5% SA + 0.425% CL, and 1% SA + 0.85% CL) to produce 6 treatments. Each treatment was then extruded into 20-mm-thick jerky slices and refrigerated at 3°C for 48 h. Samples were dehydrated at 93°C for 2.5 h for cooking loss analysis. Ten raw samples (25.4 mm × 25.4 mm) were used to measure expressible moisture, and another ten raw samples were used to measure pH. Water activity was assessed on ten raw and ten dehydrated samples. Data were analyzed with the GLIMMIX procedure of SAS and means were separated at P ≤ 0.05. Cooking loss decreased as ALGIN dosage increased in all BL and BH mixtures (P &amp;lt; 0.0001); however, cooking loss percentage increased as BH proportions increased (P = 0.0001). Water activity of dehydrated samples decreased as BL proportions increased (P &amp;lt; 0.0001), but with increasing ALGIN dosage, water activity of dehydrated treats increased (P = 0.0193). Raw pH was not affected by treatment. Expressible moisture of samples increased with increasing BL proportions (P &amp;lt; 0.0001) but decreased as ALGIN dosage decreased (P &amp;lt; 0.0001). Use of ALGIN allowed for BL and BH to be restructured into an acceptable form for use in pet treats.

Preparation of rapeseed oil oleogels based on beeswax and its application in beef heart patties to replace animal fat

This study investigated the effect of beeswax concentration and cooling temperature on the properties of rapeseed oil oleogels, and the effects of using the oleogels to replace 100% beef fat on the physico-chemical and oxidative stability of beef heart patties stored at 4 °C for 14 days. The results indicated that the 10% beeswax oleogel cooled at 4 °C was in a gel state, and it had higher lightness (L*), melting points, and melting enthalpies than that cooled at 25 °C. Beef heart patties, prepared with the oleogel had a reduction in SFA from 54.08 to 8.34, and an increase in PUFA from 8.88 to 34.37 g/100 g patties. During cold storage, compared with the beef fat patties, the raw oleogel patties had higher moisture and lower fat contents, while the cooked oleogel patties had lower hardness and gumminess values over time. However, in the oleogel patties, the thiobarbituric acid (TBARS), peroxide (POV), and carbonyl values increased until day 14. In conclusion, the oleogel addition improved fatty acid profiles and nutritional index of beef heart patties, but the texture and oxidative stability of patties still need further improvement.

Detailed structural characterization of cardiolipins from various biological sources using a complex analytical strategy comprising fractionation, hydrolysis and chiral chromatography

Cardiolipins (1,3-bis(sn-3′-phosphatidyl)-sn-glycerol) (CLs) are widespread in many organisms, from bacteria to higher green plants and mammals. CLs were observed in Gram-positive bacterium of the genus Kocuria, brewer's yeast Saccharomyces, the green alga Chlamydomonas, spinach and beef heart. A mixture of molecular species of CLs was obtained from total lipids by hydrophilic interaction liquid chromatography (HILIC), and these were further separated and identified by reversed phase LC/MS with negative tandem electrospray ionization. The majority of CLs molecular species from each organism were cleaved using phospholipase C from Bacillus cereus. This phospholipase cleaves CLs into 1,2-diglycerols and phosphatidylglycerol 3-phosphates, which were then separated. After CLs cleavage, diacylglycerols such as sn-1,2-diacyl-3-acetyl-glycerols (i.e., triacylglycerols) were separated and identified by chiral chromatography/MS-positive tandem ESI. Significant differences in the composition of the molecular species between the 3-(3-sn-phosphatidyl) and 1-(3-sn-phosphatidyl) moieties of CLs were found in all organisms tested. Molecular species of CLs that contained four different fatty acids were identified in all five samples, and CLs containing very long chain fatty acids were identified in yeast. In addition, CLs containing both enantiomers (at the sn-2 carbon) were present in the bacterium tested. These findings were further supported by data already published in GenBank where, in the same family - Micrococcaceae - both enzymes responsible for chirality in the sn-2 position, glycerol-3-phosphate and glycerol-1-phosphate dehydrogenases, were present.

Изучение влияния различных ингредиентов на органолептические и функционально-технологические свойства сердца говяжьего

Offals are of interest to both factures of meat products and consumers. At the same time, the ambiguity of the organoleptic properties of offals and the lasted of their processing create barriers to the growth of their consumption. The studies carried out allowed us to demonstrate the most effective approaches to obtain the necessary organoleptic properties of a product with high functional -technological characteristics. The most effective approach to improve the properties of products from beef heart is using of lactic acid starter culture and citric acid.

Quality of cooked sausages with added beef or pork heart surimi

Beef heart surimi (BHS) and pork heart surimi (PHS) with or without 0.02% BHA (butylated hidroxyanisole) were evaluated in cooked sausages at concentrations of 20, 40, and 60% by weight replacing lean meat. The sausages’ physicochemical, textural, and sensory properties were evaluated. Neither pH, water holding capacity, cooking yield, nor shear force were affected (p > .05) by the addition of BHS and PHS in both sausage types. The addition of BHS or PHS increased protein content (p < .05), while the addition of 20% BHS or PHS increased luminosity and decreased lipid oxidation in both sausage types. In beef sausages, all treatments treated with BHS without BHA scored similarly to the control (p > .05) in terms of odor. Additionally, in pork sausages with 20% PHS rated highest for appearance, color, and odor similarly to the control. BHS or PHS can be used as a substitute for meat in cooked sausages. Practical applications Demand for high-quality proteins is increasing due to a growing world population. The meat industry generates large volumes of by-products which are expensive to treat and dispose of ecologically. Some by-products with high nutritional value, such as the heart, constitute part of the diet and culinary recipes in many countries. In this investigation, the application of surimi technology was used to obtain a high myofibrillar protein content from beef and pork heart. Beef or pork heart surimi incorporated into cooked sausages at concentrations above 20% increased protein content and had good sensory acceptability. Therefore, the application of the production of surimi-like material from beef and pork hearts could provide a new approach toward increasing the value of hearts and their use in the functional foods market. Moreover, processors can also benefit from the development of an efficient and economical technology for processing undervalued meat into value added meat products.

The association of red meat consumption and mental health in women: A cross-sectional study

ObjectivesPrevious studies have shown that red meat consumption has beneficial effects on health. The purpose of this study was to determine the relationship between red meat consumption and depression, anxiety and psychological distress in Tehrani women. MethodsIn this cross-sectional study, 482 women aged 20-50 years old referred to the health centers of Tehran University of Medical Sciences in 2018 were selected by multistage cluster sampling. The usual dietary intake was evaluated using a semi-quantitative food frequency questionnaire containing 168 items that its validity and reliability were approved previously. The red meat category was defined as the sum of red meats (beef, lamb), and organ meats (beef liver, kidney, and heart, ruminant meat). Psychological disorders were assessed using a validated Depression, Anxiety, Stress Scales (DASS) questionnaires with 21-items. In the logistic regression analysis, the results were adjusted to the confounding factors. ResultsThe mean age of the study participants was 31.87 ± 7.6 years. The prevalence of depressive symptoms, anxiety and psychological distress among participants was 34%, 40% and 42%, respectively. After controlling for potential confounders, women in the highest quartile of red meat had a highest prevalence of depressive symptoms (OR: 2.51; 95% CI: 1.32–4.76; p = 0.002), anxiety (OR: 1.82; 95% CI: 1.00–3.29; p = 0.034) and stress (OR: 3.47; 95% CI: 1.88–6.42; p < 0.001) compared with those in the lowest quartile. ConclusionsWe found a significant association between red meat intake and mental health in women. Prospective studies are needed to confirm these findings.

Takashi Yonetani: A stellar biochemist, a man with dignity. The Roman connection

Takashi Yonetani: A stellar biochemist, a man with dignity. The Roman connection

Rapid detection of adulteration of minced beef using Vis/NIR reflectance spectroscopy with multivariate methods.

High economic returns induce the continuous occurrence of meat adulteration. In this study, visible/near-infrared (Vis/NIR) reflectance spectroscopy with multivariate methods was used for the rapid detection of adulteration in minced beef. First, the reflectance spectra of different adulterated minced beef samples were measured at 350-2500nm. Standardization and Savitzky-Golay (SG) smoothing were applied to reduce spectral interference and noise. Then, support vector machine (SVM), random forest (RF), partial least squares regression (PLSR), and deep convolutional neural network (DCNN) were adopted for adulteration type identification and level prediction. Moreover, principal component analysis (PCA), locally linear embedding (LLE), subwindow permutation analysis (SPA), and competitive adaptive reweighted sampling (CARS) were performed to eliminate redundant information. SG smoothing performed better on interference reduction. DCNN and PCA identified adulteration type with the accuracy above 99%. In adulteration level prediction, the RF with spectra of important wavelengths selected by CARS provided optimal performance for beef adulterated with pork, and coefficient of determination of prediction (R2P) and the root mean square error of prediction (RMSEP) were 0.973 and 2.145. The best prediction for beef adulterated with beef heart was obtained using PLSR and CARS with R2P of 0.960 and RMSEP of 2.758. Accordingly, Vis/NIR reflectance spectroscopy coupled with multivariate methods can provide the rapid and accurate detection of adulterated minced beef.

Effects of replacement of black soldier fly (Hermetia illucens) larvae meal in the diets on growth performance of discus fish (Symphysodon sp.)

This study was conducted to evaluate the replacement of fishmeal by black soldier fly larvae (Hermetia illucens) (BSF) meal, frozen beef heart, and commercial pellet on growth performance, survival rate, and feed utilization of discus fish (Symphysodon sp.). Discus juveniles were graded into small, medium and large size groups as block in a completely randomized block design. Five trial diets included frozen beef heart (T1), commercial feed for discus fish (T2) and three diets containing graded levels of BSF as replacements for protein from fishmeal of 0% (T3), 25% (T4), and 50% (T5). The results showed that TAN and nitrite levels in the beef heart treatment were higher than those in the other ones. Moreover, discus fish in treatment 1 had a higher growth rate and a lower feed conversion ratio than those in the other treatments. On the other hand, no statistically significant differences among the pellet treatments were observed for growth rates of discus's weight, length and height and feed conversion ratio (P &gt; 0.05). Moreover, the results showed that discus fish in the two BSF treatments did not suffer from diseases and had higher survival rates than those in the other treatments.

Femtosecond Absorption Spectroscopy of Reduced and Oxidized Forms of Cytochrome c Oxidase: Excited States and Relaxation Processes in Heme a and a3 Centers

Excited electronic states and intraheme relaxation processes in the oxidized and reduced forms of mitochondrial cytochrome c oxidase extracted from a beef heart have been investigated by femtosecond absorption spectroscopy. The spectral and kinetic characteristics of short-lived intermediates have been measured from 80 fs to 20 ps after the photoexcitation. It is found that nonradiative electronic relaxation of the excitation energy in heme a, both in the oxidized (Fe(III)a) and reduced (Fe(II)a) forms, occurs successively as three processes, after the end of which heme a is in the ground state with a large store of vibrational energy. The subsequent vibrational relaxation (heme cooling) lasts for several picoseconds. It is found for reduced heme a3 (Fe(II)a3) that the electronic relaxation occurs as a result of two successive stages, which changes to vibrational relaxation in the ground state. The mechanism and dynamics of electronic excitation energy conversion in cytochrome c oxidase are analyzed.